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Ingredients1 h 50 m servings 159 cals
Original recipe yields 12 servings (3 pints)
- Mix milk, half-and-half, sugar, cocoa powder, bittersweet chocolate, coffee-flavored liqueur, and espresso powder together in a heavy saucepan; bring to a simmer, stirring often, until heated through, about 5 minutes. Remove saucepan from heat and stir in bananas. Refrigerate until completely cooled, at least 30 minutes.
- Whisk yogurt into banana mixture; transfer to the bowl of an ice cream maker. Follow manufacturer's instructions for making frozen yogurt.
- Cook's Note:
- As with most recipes, the better the ingredients, the better the results. I used Lindt® Excellence 90% cocoa for the bittersweet chocolate.
Per Serving: 159 calories; 5 g fat; 25.3 g carbohydrates; 3.5 g protein; 9 mg cholesterol; 34 mg sodium. Full nutrition